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Louise Read S Coffee Crunch Cake

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Ingredients
  Softened butter 6 Ounce (175 Gram)
  Caster sugar 6 Ounce
  Eggs 3 Medium
  Raisin 6 Ounce
  Baking powder 1 Teaspoon
  Egg whites 2
  Caster sugar 4 Ounce
  Instant coffee granules 3 Teaspoon
  Walnuts 1 Ounce
  Softened butter 4 Ounce
  Icing sugar 2 Ounce, sifted
  Icing sugar 3 Tablespoon
Directions

GETTING READY
1. Dissolve the instant coffee granules in water and set aside
2. Make the meringue by whisking the egg whites. Add sugar halfway and then beat again. The egg whites should be stiff and fluffy. Repeat the process till the sugar is incorporated.
3. Add one teaspoon of the coffee liquid and the walnuts to the meringue. Set aside to chill
4. Pre heat the oven to 180C/160C fan/gas 4.
Grease and line two 2 x 20cm loose-bottomed sandwich tins with parchment paper.
5. Prepare the filling or coffee icing by mixing icing sugar and butter together. Add 2 tablespoons of coffee granules to the mix and beat again.
6. Adjust the coffee taste by adding one more tablespoon if required. Add water to the mixture to make a runny icing.
7. Refrigerate the meringue and coffee liquid till required

MAKING
8. Beat together the sugar and butter till soft and slowly whisk in eggs. Add the flour and baking powder and finally 2 teaspoon of the coffee liquid that was prepared.
9. Divide the mixture into 2 tins. One tin should have slightly more than the other.
10. Spread the meringue on top of the cake tin that has the lesser mixture and bake separately till a skewer inserted comes out clean. The meringue topped cake will take an extra 20 minutes to cook.
11. Remove tins and allow to cool. Sandwich the cooled cakes with the coffee icing.

SERVING
12. Drizzle the coffee icing on the cake to finish. Serve with cold cream.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Dessert
Method: 
Baked
Dish: 
Cake
Occasion: 
Wedding
Restriction: 
Lacto Ovo Vegetarian
Interest: 
Party
Preparation Time: 
40 Minutes
Cook Time: 
20 Minutes
Ready In: 
60 Minutes
Servings: 
6

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